3/4 cup sugar
3/4 cup dark corn syrup
1./4 cup cane syrup
3 large eggs, lightly beaten
2 Tbsp. melted butter
1 tsp. vanilla
1/8 tsp. salt
5 packages frozen mini-phyllo pastry shells
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan about 5 minutes or until toasted and fragrant. Stir together sugar and syrup. Stir in remaining ingredients except pastry shells. Spoon about 1 heaping teaspoonful of the pecan mixture into each pastry shell, and place in mini-muffin pans sprayed with non-stick spray. Be careful not to overfill each shell to prevent leaking over which causes shells to stick to pan. Bake at 350 degrees for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an air tight container for up to 3 days. Can be placed in mini-muffin papers after baking. If baked in muffin papers, the filling tends to leak out and cause the cookies to stick to the paper. Makes about 6 dozen.
Rosalie gave me this recipe, and we tried it for Cookie Day for the first time this year. These crunchy bites are the best, and much lower in calories than those made with a cookie or pastry crust.
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